Elegant Baked Clams Casino Recipe
When you're looking for an elegant hors d'oeuvre to serve, this elegant baked clams casino recipe does the trick. Luckily, it's surprisingly easy to make.
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Clams Casino (Casinò di vongole) ~ Panamei Feast of the Seven Fishes Holiday Tradition
Our first dish of Panamei Seafood’s #FeastofTheSevenFishes is here!
Served as an appetizer or main course, Clams Casino (Casinò di vongole) is a must-have dish for any celebration. We invited Chef Norma Berrios from @Ensalpicadas to delight us by adding her Latin flare to this delicious Classic.
Recipe by Chef Norma Berrios
ensalpicadas.com
Ingredients
3lb Panamei Clams
6 slices of bacon
1 cup Panko
1 teaspoon dried oregano
2 tablespoons fresh Parmesan, grated
1 large shallot, finely chopped
5 large garlic cloves, finely chopped
1 stick of butter
1/3 cup dry white wine
1/3 cup clam juice
Salt to taste
Chopped parsley and lemon wedges to serve
Instructions
1. Cut the bacon into small pieces and fry them in a skillet over medium high heat, stirring constantly.
2. When the bacon has released most of the fat and begins to brown, add the Panko, and mix well; continue cooking until it’s crispy. Remove from the skillet and reserve.
3. Preheat oven to 450˚ F.
4. Rinse the clams and open them. Discard any that are not at least slightly open.
5. Carefully remove a portion of the shells, so that the clam remains in one half only. Reserve.
6) In a skillet over medium high heat, melt the butter and add the shallot. Sauté for one minute and add the garlic, cook for more 30 seconds, mixing well.
7. Add the clams and stir in the wine and the clam juice to the pan, mix and season with salt to taste.
8. Continue cooking until most of the liquid evaporates.
9. While the clams are cooking in their sauce, add the oregano and Parmesan to the panko mixture with the bacon. Mix well.
10) Transfer the clams to a baking sheet and pour the sauce over each clam and top with the Panko mixture.
11) Bake 5 minutes.
12) Transfer the clams to a serving dish, sprinkle with chopped parsley and serve with lemon wedges.
Banks' Famous Clams Casino | Chef David Banks
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How to Make Baked Clams | An Italian Christmas Dish
If you grew up in an Italian Neighborhood, you know how important the Seven Fishes are on Christmas Even. So here's how to make my favorite of the seven... Baked Clams!
Servings: 4-5
Ingredients:
Clam Stuffing:
18 Little Neck claims on the half shell (see notes below)
1 cup Italian bread crumbs
1 tsp. garlic powder
2 cloves garlic, minced
2 tbsp. chopped fresh parsley
1/2 lemon, juiced
Salt & pepper to taste
3/4 - 1 cup olive oil (see notes below)
Sauce:
1/4 cup olive oil
1/4 stick butter
1 clove garlic, minced
Splash of white wine (see notes below)
Dash of fresh parsley, chopped
Sauce:
We like to make the sauce ahead of stuffing the clams, as we feel we don’t have enough time to make it while the clams are under the broiler. We find it easier to make the sauce ahead of time and re-heat when we’re ready to serve.
In a small sauce pan, coat with olive oil. Over medium heat, brown garlic. Add butter, white wine (we like something crisp like a Sauvignon Blanc), lemon juice, and parsley. Let all ingredients cook down for a few minutes and set aside.
Clams:
Always get your clams from a quality fish market or counter. We prefer the Little Necks because of their small size. We also ask the fish market to open them for us - so much nicer when they give them to you on the half shell. They might tell you the clams shouldn’t be opened ahead of time, but they typically put them on ice, and as long as you’re making them that day, they will be fine. Just bring them home and put them in the fridge immediately, and pull them out when you’re ready to stuff them. We also like to leave the clams whole in the shell - some people like to take the clam meat and chop it up within the stuffing mixture, but we prefer to put the stuffing right on top of the whole clam meat.
In a large mixing bowl, add all of your stuffing ingredients. For the olive oil - you want your mixture to have the texture of wet sand. You want it moist and pliable so you can easily stuff your clams and the stuffing stays in place, but you don’t want it drenched. Add a little olive oil at a time and mix everything together. Keep adding oil until you get it to this consistency. Make sure everything is thoroughly mixed. Now you’re ready to stuff your clams!
Using a tablespoon, spoon mixture onto each clam shell, slightly overstuffing them. Mixture should be mounded on top of the clam. Place each clam onto a baking sheet or a baking dish. Once all clams are stuffed and in your baking dish/sheet, pour about 1/4 cup water into the bottom of the sheet/dish and add a drizzle of olive oil. Do not pour over the top of the clams, just enough to cover the bottom of the baking sheet/dish.
Put clams uncovered under the broiler on medium. Make sure to watch them so they don’t burn (should only be golden brown on top). This should take no longer than 5 minutes.
While your clams are in the broiler, turn the heat back onto your sauce on the stove top to get it hot. Once you pull the clams out of the oven, spread a generous layer of the sauce onto a medium/large serving dish, and place each clam on top of the sauce.
When serving, provide a large spoon so people can spoon the sauce over the top of the clams, and serve with some toasted bread if you like - the sauce is great for dipping! You don’t want to pour any of the sauce over the clams before serving, as this will make them soggy.
Notes:
We love these as an appetizer, or side dish around the holidays.
Music Credit:
Jesu, Joy of Man's Desiring by Kevin MacLeod is licensed under a Creative Commons Attribution 4.0 license.
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Classic Clams Casino
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FULL RECIPE:
Tender clams on the half-shell, stuffed with toasted breadcrumbs, bacon, and finely chopped peppers, shallots and garlic, this classic clams casino recipe is a favorite appetizer!
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CLAMS CASINO | Amazing Homemade Clams Casino | How to Make the Best Clams Casino
Feelin' lucky? We're playing with house money! This is one of those classic, old school recipes that adds a touch of class and a little luck to any dinner party or cocktail hour. Great when you're wearing a sharp suit and tie or that perfect cocktail dress, and works just as great lounging in yoga or sweat pants, too. Clams casino is a flavorful, savory dish that pairs well with champagne, wine, a good beer, or just plain good company. This is one of our favorite ways to eat clams, and the stuffing provides a richness that makes you feel like you deserve: royaly. From a seafood standpoint, being able to do something with fresh shellfish always brings something special to the table, and this recipe is easy to make. Add a touch of class to your next appetizer course, without having to break the bank or slave for hours. This comes together in 20-30 minutes. Today's your lucky day.
Timestamps:
Introduction: 0:00
Storytime: 0:10
Picking your clam: 0:40
Cooking the veggies and wine: 0:54
Making the stuffing: 1:10
Stirring the mixture: 1:40
Adding reserved clam juice: 1:48
Removing the shell: 2:20
Stuffing the clam: 2:20
Pulling the clam: 2:30
Adding the stuffing: 2:50
Back in the oven: 2:57
Taking a bite: 3:14
Ingredients for Clams Casino -
-12 fresh, hard-shell clams (top necks work, but we prefer cherrystones), rinsed and scrubbed
-2 Tbsp unsalted butter
-1/2 cup chopped red bell pepper
-1/3 cup chopped shallot
-1/4 cup dry white wine or vermouth (we like dry white FLX wine)
-1/2 cup coarse fresh panko or italian-style breadcrumbs
-1/4 cup finely grated Parmigiano-Reggiano cheese
-1/4 cup finely chopped fresh flat-leaf parsley
-Freshly ground black pepper
-1/2 lb. of sliced bacon, sliced crosswise 1/4 inch thick
-Lemon wedges, for serving
DIrections for Clams Casino -
-Turn oven broiler to high
-Put the clams on a rimmed baking sheet
-Broil until they open, about 5 to 7 minutes
-Wait until they're cool enough to handle, and discard the bottom shells, remove the clam, and then put the clam back in the top shell
-Don't get rid of the clam juice in your sheet, add it later to the stuffing
-While your clams are in the broiler, melt the butter, cook the pepper and shallots, about 5 minutes
-Stir in the wine and cook until the liquid is reduced by half, about 2 minutes or so
-Remove the skillet from the heat and stir in the breadcrumbs, cheese, parsley, bacon, and a few grinds of black pepper. (don't season with salt, they'll get too salty)
-Pour in any remaining clam juice, so it's a little moist
-Using your paws, take the breadcrumb mixture onto each clam, so it's almost heaping over the shell
-Broil the clams until the topping is just browned, about 5 minutes
-Serve with lemon wedges, and get lucky!
Bonus tip - This works well with Oysters too, and if you have some friends or family who don't eat pork, you can use turkey bacon instead, but you need that salty fix to send this dish up. Any leftover stuffing goes great in a piece of fish and baked.
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